1. Heat the oven to 180 fan. Grease a 12 hole mini muffin tin.

2. Combine the eggs, cream and flour. Add the chopped mint, crumbled feta and crushed peas then season.

3. Divide the mixture evenly between the tin holes and cook in the oven for 12 minutes until just set and turning golden.

4. Leave to cool for 3 minutes in the tray before removing. Garnish with crumbled feta, lemon zest and a small fresh mint leaf.

Pea, Feta & Mint Frittatas

SERVES:

4 eggs

75ml double cream

2 tbsp plain flour

4 tbsp feta cheese, crumbled

75g peas, crushed

1 tbsp fresh mint, finely chopped

Serve with:

Crumbled feta, lemon zest and fresh mint to garnish

Note: If you have some mix left over, continue to fill the muffin tin until you don’t!